Menu System SiNA One Mode D'emploi page 16

CooKWArE
poor-quality or damaged cookware can pose a risk to your SINA appliance!
Worn-out pots and pans can cause the electronics to overheat excessively,
reducing their lifespan. Buckled and worn-out cookware is dangerous. Because
the base of the pan is often deformed as a result, there is no proper heat-
conducting contact between the pan and the ceramic plate, and the fitted heat
sensor cannot respond. It may not be possible to automatically prevent the pan
from overheating again to very high temperatures (potentially becoming red-hot),
which could have serious consequences for your SINA induction appliance or,
in the worst-case scenario, kitchen staff.
optimum induction cooking will only be achieved with the right cookware!
There are major differences in the way pots and pans convert induction power into
heat. It is the cookware material and the thickness of the base that determine how
efficiently induction power is converted into effective heat in the pot or pan. It is
also important for the cookware to be in good condition, particularly the base.
ThE rIGhT MATErIAL
Cookware made entirely from multi-component material is the best choice for
any chef. These pots and pans contain one or more layers inside the material that
optimally convert the induction power into heat and efficiently pass this heat on.
Also, they usually require less care than conventional cookware made of single-
layer material. Pure iron cookware is very suitable for use with induction cookers,
but has the disadvantage that it requires a lot of care.
Cookware with attached bases (pressed or welded on) made of induction-friendly
material is also suitable. As a general rule, heat is not conducted so well into the
sides of the pan as if the base were made entirely of multi-component material
or pure iron. In the case of cookware with attached bases, the base must offer at
least 85 % coverage.
Total area
Attached base
Mind. 85% of
total area
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GooD CoNDITIoN
The condition of the cookware is crucial for two reasons. Bent and buckled pots
and pans which do not lie flat and even on their bases will result in loss of energy.
Make sure that cookware items have flat bases. This will save energy and preserve
the cooking plate.
The loss of energy from torched cookware is much more serious. If a pot or pan
overheats, i.e. is brought to a high temperature when empty, the properties of the
material will be altered and its ability to absorb inductive energy will be reduced.
Overheating often causes the base of the cookware to warp, so it no longer lies
flat on the glass ceramic.
If cookware with an attached base is overheated, the conductance of heat between
the base and the pan may be considerably reduced through warping of the base
and the formation of air cushions in between. Extreme heat may cause the base
to be completely detached. There may be damage from overheating even if the
cookware is not visibly discoloured.
Never use cookware that shows signs of discolouration and buckling on the base
due to overheating; dispose of it instead.
CorrECT ShApE AND SIZE
Induction hobs are designed for a particular range of pot and pan sizes with which
they function efficiently and well. Cookware that is much too small being used on
a large hob may not be detected by the automatic pan recognition, and the energy
supply may stay switched off. Cookware that is much too large cannot absorb
energy from the whole base area, so it will take longer to heat up and may not
reach the desired temperature. Square and oval cookware can be easily heated
on specially designed hobs. If they are heated on round hobs of insufficient size,
the base will not heat up evenly.
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